This light side dish combines perfectly poached shrimp with fresh corn and crunchy raw tomatillos and is hearty enough to serve as a light weeknight meal.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Recipe It | 2016-06-24 07:07:48 |  45 Views |
Quick and Easy Shrimp Corn and Tomatillo Salad Recipe
Serious Mealtimes / J. Kenji López-Alt
There’s a fine line between cooked shrimp and overcooked shrimp. Finding that sweet spot is the number one priority in any shrimp recipe but when you’re serving the shrimp cold as in this simple shrimp corn and tomatillo salad it’s even more important. Hot juicy shrimp in a buttery sauce tastes delicious even when a little rubbery but rubbery cold shrimp is inedibly unpleasant.
So what’s the secret to perfectly poached shrimp? The classic method for poaching shrimp involves submerging raw shrimp in a pot of boiling water or court bouillon a quick stock made with water aromatics and citrus juice or wine. My first step was to determine if that court bouillon is really all it seems.
